Blackberry Lemon Poppy Seed Muffins
Soft and tender muffins with blackberries, poppy seeds, and lemon–are tangy, sweet, and so delicious!
I had some blackberries that needed to be used up because they weren’t getting eaten. After searching online for a while, I found this recipe on Sally’s Baking Addiction that sounded great. They were super easy to throw together, smelled terrific while they baked, and put smiles on my kids’ faces.
How to Make Blackberry Lemon Poppy Seed Muffins
Preheat the oven to 400 degrees. Coat a muffin pan with cooking spray.
In a small bowl, stir together the flour, poppy seeds, baking powder, baking soda, and salt together until well combined.
In a separate large bowl, beat the butter with a hand mixer for 1 minute. Scrape down the sides and add the sugar then continue to beat, scraping down the sides, for a full 2 minutes, until creamed. Add the eggs, yogurt, and vanilla extract and beat for 1 minute, until creamy and smooth.
Add the flour mixture to the batter until just combined. Next, add the milk, lemon juice, and zest and stir to combine.
Gently fold in 1 1/4 cup of the blackberries being careful not to break them up. Pour the batter equally into the muffin pan filling them to the top. Add the remaining 1/4 cup of blackberries to the top of each muffin.
Place into the oven and bake for 5 minutes. Reduce the heat to 350 degrees and continue to cook for 13-15 minutes, or until a tester inserted in the center comes out clean. Remove from the oven and cool in the pan for a few minutes before putting them on a wire rack to finish cooling.
Make the lemon glaze by combining the powdered sugar and lemon juice together, mix until smooth. Drizzle on top of the cooled muffins. Serve and enjoy.
Side Note: Starting the baking at a higher temperature then reducing it helps make the muffin dome.
Equipment
Ingredients
Muffins:
- 1¾ cup flour
- 1½ tbsp poppy seeds
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 8 tbsp butter, softened to room temperature
- ¾ cup white sugar
- 2 large eggs, room temperature
- ½ cup Greek yogurt
- 1½ tsp vanilla extract
- ¼ cup milk
- 2 tbsp fresh lemon juice
- Zest from 1 lemon
- 1½ cups fresh blackberries, divided **Do NOT thaw if using frozen berries
Lemon Glaze:
- 1 cup powdered sugar
- 2-3 tbsp fresh lemon juice
Instructions
- Preheat the oven to 400 degrees. Coat a muffin pan with cooking spray.
- In a small bowl, stir together the flour, poppy seeds, baking powder, baking soda, and salt together until well combined.
- In a separate large bowl, beat the butter with a hand mixer for 1 minute. Scrape down the sides and add the sugar then continue to beat, scraping down the sides, for a full 2 minutes, until creamed. Add the eggs, yogurt, and vanilla extract and beat for 1 minute, until creamy and smooth.
- Add the flour mixture to the batter until just combined. Next, add the milk, lemon juice, and zest and stir to combine.
- Gently fold in 1 1/4 cup of the blackberries being careful not to break them up. Pour the batter equally into the muffin pan filling them to the top. Divide the remaining 1/4 cup of blackberries to the top of each muffin.
- Place into the oven and bake for 5 minutes. Reduce the heat to 350 degrees and continue to cook for 13-15 minutes, or until a tester inserted in the center comes out clean. Remove from the oven and cool in the pan for a few minutes before putting them on a wire rack to finish cooling.
- Make the lemon glaze by combining the powdered sugar and lemon juice together, mix until smooth. Drizzle on top of the cooled muffins. Serve and enjoy. Side Note: Starting the baking at a higher temperature then reducing it helps make the muffin dome.
Blackberries are so much more expensive this year…well, actually everything is more expensive this year. Poppy and citrus are a great combo and adding blackberries to the batter makes these muffins even more appealing!
All of Sally’s recipes are so great! These look like the perfect breakfast treat (or midday snack)!
I would love one of these muffins for breakfast.